Remove all fat from the pork and cut it into thin slices.
Have the vegetables ready in separate piles on a platter.
Prepare the sauce.
Heat 1 tablespoon of oil in a small saucepan.
Saute the garlic and ginger until sizzling.
Add the broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce, if using.
Simmer 5 minutes.
Stir the cornstarch into cold water until there are no lumps.
Add it to the sauce, stirring constantly until thickened.
Simmer a few minutes longer.
Heat 1 tablespoon of oil in a 12-inch skillet or wok.
Over high heat, stir-fry the pork until it's just cooked through.
Remove and reserve the pork.
Add another tablespoon of oil to the skillet.
Over medium-high heat, stir-fry the celery and onion 1 minute.
Add the red pepper and broccoli; stir-fry 1 minute.
(Add more oil if needed.) Add the cabbage; stir-fry 1 minute.
Add the sprouts and cooked pork.
Stir in the sauce and heat through, stirring well to blend the flavors.